Cookies Preferences
Typically, foul is a breakfast dish favored by people who are going to go work hard and need a stomach full of protein to keep them going until lunch. I remember in Cairo there being little carts on the streets with copper vats of beans sitting on gas burners.
My husband started making his version of foul after remembering a Sri Lankan woman who made it at his grandmother’s house many moons ago. He says her version was so much better than those found in the typical falafel joints in Amman, so he worked to recreate it. This version is the result of much trial and error, with much more tomato in it than traditional fouls, but it’s been a joy to be his guinea pig.
Although we enjoy this for dinner on its own with some cucumber spears and pickles, I encourage you to try it as part of a traditional brunch spread with hummus, fresh zaatar flatbreads, radishes, some eggs and kawarma, pimped up labneh, pickles galore.
¼ cup olive oil
2 medium onions, finely chopped
10 cloves garlic, 5 minced on microplane, 5 sliced thin
2 medium very ripe tomatoes, diced
2 14 ounce cans foul, plain favas (California Garden brand is perfect), drain but reserve ¼ cup of the water
1 teaspoon ground cumin
juice of one lemon
salt and pepper to taste
extra virgin olive oil for drizzling at end
Heat olive oil in a dutch oven and add the onions. Allow them to almost caramelize, cooking for 15 minutes on medium heat. Add the finely minced garlic – it should almost disappear into the mix, just flavoring it. Now add the tomatoes and a large pinch of salt. Cook this for 15 minutes so the tomatoes are falling apart. If you are inclined pull any pieces of tomato skin from the pot for a better finished texture. Once you have a soupy tomato base add the foul and the reserved cup of water, the five cloves of sliced garlic, plus the ground cumin. Let this all cook for 15 more minutes so the flavors come together. Use a potato masher to just slightly crush the beans. I like a highly textured finished dish. Taste for seasoning and add what you like (I like it aggressively peppery) and the lemon juice. Drizzle with extra virgin olive oil to serve.
